Craving a restaurant-quality stir-fry that’s ready in a flash? This Ginger Skirt Steak and Zoodle Stir-Fry is your answer to hectic weeknights! We’re talking tender, sizzling steak, crisp-tender veggies, and slurpable zucchini noodles all tossed in a savory sauce, hitting your table in under 30 minutes. It’s the healthy, flavorful, low-carb meal you’ll make on repeat.
Ingredients
• 8 oz / 225g skirt steak, thinly sliced against the grain
• 2 tbsp / 30ml avocado oil, divided
• 1-inch / 2.5cm knob of ginger, peeled and minced
• ¼ cup / 40g organic broccoli florets
• 1 bunch baby bok choy, stems and leaves separated and chopped
• ½ cup / 75g zucchini, spiralized into noodles about 6 inches long
• 2 tsp / 10ml coconut aminos
Instructions
1. Directions
2. Heat a large skillet or wok over high heat. Add 1 tbsp of the avocado oil. Once shimmering, add the sliced steak in a single layer and sear for 1-2 minutes per side until well-browned. Remove steak from the pan and set aside.
3. Reduce heat to medium and add the remaining 1 tbsp of avocado oil. Add the minced ginger and broccoli florets, stirring frequently for 2 minutes until the broccoli is bright green and crisp-tender.
4. Add the chopped bok choy stems to the pan and cook for 1 minute, stirring constantly. Then, add the bok choy leaves and cook for another minute until just wilted.
5. Add the zucchini noodles and coconut aminos to the pan. Toss everything together and cook for 1-2 minutes, just until the zucchini noodles are heated through but still have a bite.
6. Return the seared steak and any accumulated juices to the pan. Toss everything to combine for 30 seconds, then remove from heat and serve immediately.
Nutritional Information
• Estimated values per serving
• Calories: 480 kcal
• Protein: 42g
• Fat: 32g
• Carbohydrates: 9g
• Sodium: 350mg
Pro Tips
• Pro-Tips for Success
• Slice the skirt steak thinly against the grain. This is the most important step for ensuring the meat is tender and not chewy.
• Do not overcook the zucchini noodles. They cook in a flash and are best when tender-crisp. Add them at the very end and toss for just a minute or two.
• For a perfect sear, ensure your pan is very hot before adding the steak and don’t overcrowd it. Cook in two batches if necessary.
• Have all your chopped and ready to go before you start cooking. A stir-fry comes together very quickly, so preparation is key.
FAQ
Q: Can I use a different cut of steak for this stir fry
A: Yes, flank steak or sirloin are great alternatives. For the most tender result, make sure to slice them thinly against the grain, just as you would with skirt steak.
Q: How do I keep my zucchini noodles from getting soggy
A: The key is to not overcook them. Add the zoodles at the very end of cooking and toss for only 1-2 minutes. The goal is to heat them through while they remain crisp-tender.
Q: What can I use instead of coconut aminos
A: You can substitute with tamari or low-sodium soy sauce. If you are not avoiding soy, these are excellent alternatives that provide a similar savory flavor.
Q: Is this recipe good for meal prep
A: While best served immediately to prevent soggy zoodles, you can prep the components. Slice the steak and chop the vegetables ahead of time. Store them separately in the fridge for a super-fast assembly when you’re ready to cook.
